by TheThinChef
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my 16 recipes »
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TheThinChef's Notes:
7 organic eggs Ask a question about this ingredient
2 tablespoons plus 2 teaspoons mayonnaise Ask a question about this ingredient
1/4 cup chopped fresh basil Ask a question about this ingredient
1/4 teaspoon Dijon mustard Ask a question about this ingredient
1/2 lemon, zested Ask a question about this ingredient
Flake sea salt, for garnish Ask a question about this ingredient
Place eggs in a large saucepan and fill with cold water until the eggs are covered by about 2 inches. Cover, and place over high heat. When water boils, turn off the heat. Remove pan from hot burner (if you have an electric cooktop). Set a kitchen timer (or watch the clock) for 14 minutes. Meanwhile, fill a large bowl with cold water and ice. After the eggs are cooked, carefully transfer them from the hot water to the ice water. Let eggs cool.
Ask a question about this stepWhen cool, lightly tap eggs on the countertop to crack shells, and peel. Cut eggs in half lengthwise with a sharp knife. Gently pop the yolks out of each white half, placing yolks into bowls and setting whites aside. Discard 1 whole white. Place whites on a plate, cover with plastic wrap, and set aside.
Ask a question about this stepPlace yolks, mayo, basil, Dijon, and lemon zest into a mini food processor. Process until basil is finely chopped and mixture is smooth and creamy. (Alternately, finely chop the basil and mash everything with a fork until smooth.) Place filling in a medium bowl. Cover bowl with plastic wrap, and refrigerate for 1 hour.
Ask a question about this stepTo serve, spoon filling into the white halves. To be fancier, spoon filling into a plastic zip-top bag, then cut a hole in one corner. Use it as you would a piping bag and pipe the filling into the whites. Sprinkle tops with big flakey salt. Serve cold or at room temperature.
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Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
These were very light and fluffy, and tasted much brighter than the usual!